How to pickle chicken breast at home. Dried chicken fillet. How to make chicken breast basturma

Homemade dry-cured chicken breasts, cooked in an ordinary city apartment, are tender, tasty and, most importantly, without factory preservatives. There is no need to create any special conditions - the standard temperature in the room is about 20-22 degrees and sometimes the window is open; and, of course, you should choose a place inaccessible to pets, since the smell is very seductive.

Small fillets are most convenient for cooking in dry-cured chicken breasts at home. Such meat will quickly cook in the normal kitchen conditions of a city apartment.

• Cooking time: 6 days
• Servings: 8

Ingredients for dry-cured chicken breasts

• 1 kg chicken breast fillet;
• 50 g of coarse sea salt;
• 5 cloves of garlic;
• 1 tsp ground red pepper;
• 3 tsp ground turmeric;
• 2 tsp sweet paprika;
• 2 tsp green pepper (flakes);
• 1 tbsp dried celery;
• 10 g cumin;
• 10 g coriander seeds;
• gauze, culinary thread.

Method for preparing homemade dry-cured chicken breasts

Chicken fillet of medium size with cold water, cut off all excess.

Next, you need to "extract" excess liquid from the meat, coarse sea salt will help us with this. So, sprinkle the chicken breasts with plenty of salt, treating the pieces from all sides, put them in a deep bowl or small saucepan, close the lid, and put them on the bottom shelf of the refrigerator compartment. Leave the breasts in salt for 24 hours.

After 24 hours, we take out the chicken breasts from the bowl. Salt draws out moisture - as a result, there is a lot of liquid in the bowl, the breasts literally float in it. We drain the liquid, and thoroughly rinse the chicken breasts with cold water under the tap.

Well-salted breasts feel firm to the touch.

Prepare a spice sprinkle for dry-cured breasts. We clean the cloves of garlic, pass through a press. We add natural antiseptics - ground turmeric and red pepper. Then add aromatic spices - crushed coriander and caraway seeds, sweet red paprika and green chili flakes.

Add dried celery. I dry celery leaves in the summer, then grind them in a coffee grinder, the resulting fragrant green powder is suitable for pickles and sauces, broths.

Mix the spices well, put the chicken breasts in the mixture in turn, rub liberally with spices on all sides. To prevent turmeric from turning your hands yellow, I advise you to wear thin medical gloves.

Put chicken breasts in spices on a plate in one row and put them back in the refrigerator on the lower shelf for 24 hours.

After a day, we wrap the pieces of chicken fillet separately in gauze bags, tie them with culinary thread. We hang the breasts on hooks somewhere near the stove or radiator, but not over the oven. You can dry meat at any time of the year. However, in summer you need to put protective screens on the windows. Flies, you know, love tasty things too!

We hang chicken breasts for 4 days, periodically check, turn with different sides to the heat source.

After 4 days, dry-cured meat from chicken breasts will dry out, covered with an appetizing crust, become quite tough to the touch, then remove the gauze.

Cut the finished homemade dry-cured chicken breasts into thin slices with a sharp knife.

If you dry dry-cured meat from chicken breasts for a few more days, you will get a great snack for beer, men will understand and appreciate. Bon Appetit!

Fragrant and delicate chicken breast entered the everyday menu of our family "on tiptoe". That is, completely imperceptible and suddenly. Once again making myself a sandwich snack, I glanced at the composition of not the cheapest and rather tasty sausage. After my eyes returned to their normal position, the sausage went to the trash can. I put cottage cheese with fruit on the table. And she began to think about what to replace the sausages from the store. After all, our family is not just a sandwich, but we cannot refuse meat. Baked boiled pork came to mind. But tasty juicy meat can soon get bored. And I would like to have less trouble. And then I remembered drying. Chicken breasts dry quickly at home. The meat turns out to be the most tender and appetizing. So what's the question then? No - shop sausage! Yes - fragrant dried breasts!

Hot-dried chicken breast (in the oven)

This is my favorite way to dry chicken at home. First, because it is fast. Secondly, it is absolutely safe. Well, thirdly, it's delicious. Convinced? Then let's cook!

Required Ingredients:

Homemade Breast Drying Recipe:

Wash the chicken (preferably homemade) thoroughly. Cut off fat and films. Blot prepared fillets with paper towels.
Sprinkle with salt and spices. If you put as much salt as indicated in the recipe, the breast will turn out to be moderately salted. I used ready-made chicken seasoning. It included turmeric, marjoram, paprika, black and red ground peppers, oregano. Necessarily granulated or fresh garlic. You can also rub with mustard. Massage the fillets so that the spices and salt penetrate deeper into the fibers. Put it in a bowl. Close. Refrigerate for at least 3 hours. Better - at night. Shake the container occasionally to marinate the breast evenly.
Blot pickled fillets with paper towels. Wash the oven rack well. Install it at the very top oven... Pass one end of the breast between the twigs. Pierce the meat with a wooden skewer or several toothpicks across the wire rack. The chicken will be fixed in the oven in a suspended state, thanks to which it will be able to wilt evenly. Place a baking sheet on the bottom shelf to drain the juice. I had no juice, but it's better to play it safe. Set the temperature to 60-80 degrees. Turn on airflow (if available). I have a very ordinary gas oven. I turned on the minimum fire and opened the door. Chicken breast dried for 5 hours. And it just tasted fabulous.
Very juicy chicken inside with a spicy aroma. An unmatched snack!

Refrigerated Dried Chicken Breast Recipe (Dry Method)

A great option for beer. But the buters are also valid. For those who like leaner and drier meat.

Ingredients:

How to prepare dry-cured breast:

I highly recommend drying only poultry. The store is no more useful than the same sausage. Prepare the chicken breast for drying. You only need a "naked" fillet without skin and bones. Cut off the veins of fat. Wash the chicken well. Pat dry all over with paper towels. Pour some salt into the bottom of a suitable container. Put in the chicken. Fill with the remaining salt so that it completely covers the breast as shown. Close the container. Or tighten with cling film. Refrigerate for 24-48 hours. Juice will be released. It can be drained and the salt changed. Or just shake occasionally so that the breasts are salted evenly. During this time, it will become more rigid. Take it by the edge. Doesn't it fall off? So ready. The longer the chicken is salted, the better. But here, too, it is important not to overdo it. Even after two days, it will become too salty for consumption with pleasure. Therefore, so that you do not remember my recipe with a "kindly quiet word", wash off the salt and try a piece from the edge of the breast. Too salty? Immerse the meat in boiled, cooled water. Cover the container. And refrigerate for 24 hours. Some of the salt should be gone. If the chicken is fine with the salinity, simply place the meat in a dry container. Refrigerate for 12-24 hours. For relax".
Prepare an aromatic spice mixture the next day. Be sure to include the garlic. You can replace the granulated spice with a fresh one. Pass the garlic through a press. With it, the dried breast will be even more fragrant. Use the rest of the seasonings to taste or use the ones listed in the recipe.
Rub the breasts on all sides.
Wrap with gauze. Tie with twine or cooking string. Hang in the refrigerator so that the air blows the meat from all sides. If you can't hang it, put it on a plate. But flip the chicken periodically. I “forget” about a delicious homemade snack for 5-6 days. But after 2-3 days you can already try.
Unwind the yummy and cut into thin slices. Lovers of very dry cured meat can bring it to condition in the oven on the blower mode. Fragrant chicken breast just asks for bread or on a plate for beer.

Dried chicken breast in brine

Chicken dried in this way turns out to be very tender. Those who are positive or neutral about liquid smoke can add it to the brine. It will look like smoked meat. But it’s very tasty.

Grocery list:

How to cook dried chicken breast at home:

Prepare the brine. Put onion peels and black tea in a saucepan.
Add salt.

Chicken fillet pancetto (jerky)

Ingredients:
- chicken fillet - 4 pcs
- sea salt - 2 tbsp. l.
- whiskey or cognac - 60 ml
- a mixture of 5 peppers - to taste
- garlic - 1 piece
- bay leaves - 5 pieces
- seasonings - to taste
Cooking dried chicken fillet
Arrange the chicken fillet in 2 trays and pour 1 tablespoon into each one. sea ​​salt. Try to roll fillets in this salt from all sides ...
Pour 30 ml of whiskey or cognac into each tray. Cover and refrigerate for 2 days. After a day, take out the trays and turn the fillets onto another barrel ...
After 2 days, remove the fillet and rinse thoroughly under running water, dry with a towel ...
Put the spices for coating in a blender and chop ...
Carefully coat each piece of fillet with seasonings ... Wrap in a canvas ...
Tie thread more tightly ...
Hang in a cool, ventilated place for drying for 7 days ...
Bon Appetit!

based on materials from the site: http://nyam.ru/

Dried chicken breast

Ingredients:

• Chicken breast - 3 pcs.
• Ground sweet paprika - 1 tbsp. l.
• Ground red pepper - 2.5 tsp
• Ground black pepper - 4 tsp
• Salt - 3 tbsp. l.
• Garlic - 4 cloves

Cooking jerky meat at home requires absolutely minimal effort, but this process takes quite a long time. The result exceeded all my expectations - the meat turned out to be tasty, moderately salty, with a well-noticeable garlic aroma. The thinner you cut the meat, the tastier it will be. Chicken jerky can be served as a separate appetizer or spread on sandwiches.

Preparation:

For cooking, we need fresh large chicken breasts, spices, garlic, cling film, gauze, waffle towel or a thin clean cloth.

Combine salt, black ground pepper, red ground pepper, paprika.

Mix the spices.

Wash chicken breasts well under cold running water, dry with a paper towel, rub thoroughly with a spicy mixture. Put the breasts in a bowl, cover with cling film and send them to the refrigerator for 24 hours. During this time, the meat will let the juice out, you do not need to drain it, let it stand like that - it is pickled.

After a day, we wash the breasts under cold running water, thoroughly rinse off the spices and dry the meat with a paper towel. The meat has become firm.

Chop the garlic, rub the salted chicken breasts with it and a small amount of ground black pepper.

We wrap the meat in a clean thin cloth (either in cheesecloth or a waffle towel) and send it to the refrigerator for another 24 hours.

After a day, the meat is ready - cut it as thin as possible and serve it as a snack or put it on sandwiches.

Dry-cured chicken fillet

Ingredients:

• Chicken fillet - 2 pcs. 220 g each,
• salt - 3 tbsp. spoons,
• sugar - 1 tsp,
• cinnamon, ground nutmeg - to taste.

Cover the fillet pieces with salt and sugar, let stand until the salt dissolves. When the salt has dissolved, sprinkle the breasts with a mixture of cinnamon and ground nutmeg... Place the breasts together with the resulting juice in a deep bowl, cover and refrigerate for 18 hours. During the salting process, the breast must be turned over for uniform salting.

Cinnamon and nutmeg - spices are quite aromatic, so it is better to put them a little, but at the beginning of salting, before soaking, so that their aroma penetrates well into the deep layers of meat along with salt.

After the breast has stood in the brine for 18 hours, it must be placed in a liter of cold water and allowed to stand for 1 hour and a half to go away excess salt fillet from a thin edge. After the breast is soaked, it must be well dried and allowed to weather for 30 minutes on each side. After drying the fillets, sprinkle with white pepper.

After boning in pepper, wrap the fillets in clean and dry gauze, tie them with threads and hang them in a ventilated room. The drying temperature can be from +3 to +23 degrees.

It can be a ventilated refrigerator (with a no-frost system), or a dry room - a glazed balcony, an interframe space in the old-style windows, a pantry, a kitchen.

Dry from 2 to 5 days

Depending on the temperature and drying time, a different degree of meat hardness is achieved.

Do you like jerky? Most people will answer yes to this question. It is very difficult to refuse such a delicacy. But if you still don't know what raw dried chicken breast is and how to cook it at home, then this article is for you.

This is a great option for a cold appetizer that can be served to the festive table and surprise guests. Dried chicken breast can be both an independent dish and a base for sandwiches. The spices and herbs added during the cooking process will give it a delicate aroma and a slightly piquant taste.

What is necessary

Dried chicken breast at home is very simple to prepare. Few ingredients are required, which cannot be said about time. It is necessary to start preparing the dish a few days before the celebration. You will definitely need cling film, gauze or a towel and culinary threads (you can replace them with regular ones, but not thin ones). Choose spices according to your taste.

The main thing is that they are expressive and fragrant. If you want to make the taste spicy, add pepper. If you need a bright saturated color, then use paprika. It all depends on your imagination and preferences.

• Garlic lends a delicious aroma to any dish. Therefore, it is advisable to use it to make a delicious dried chicken breast. The recipe is straightforward and requires a minimum of ingredients.
• So, you need two medium-sized chicken breasts,
• 4 small spoons of black pepper,
• a large spoonful of paprika,
• two tablespoons of coarse salt and
• two cloves of garlic.

We select only high quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on this.

Preparation

Stage one: pickling

1. Before preparing the dried chicken breast, mix the salt, paprika and ground pepper. This will be a mixture for marinating meat. Next, rinse the breast under running water and dry thoroughly. A paper towel is perfect for this. Then rub it with a mixture of pepper and salt.
2. We do it efficiently, on each side. We put the breast in a container and cover it with cling film. We put it in the refrigerator for a day. In the process, the meat will release the juice necessary for marinating. Do not forget to turn the pieces over several times a day so that they are saturated with a mixture of juice and spices.

The final stage

1. We take out the chicken breast from the refrigerator and rinse thoroughly. Dry it with a paper towel. There should be no spices left on the meat, and its consistency should be dense. Chop the garlic and coat the breasts with it. We wrap each piece in a clean cloth or gauze.
2. We put it in the refrigerator for at least another day. Then we take it out and, tying it with a thread, we hang it to dry. It is better if the room is ventilated. The longer the meat is dried, the harder it will be. As a result, you get chicken breast pastroma - a dried, tasty snack with a delicate garlic aroma. This is the simplest recipe.

Tender meat

The following recipe is original, but the dish only benefits from this. Delicate and tasty meat will become your culinary masterpiece.

It will take

• two or three chicken breasts (600 grams),
• 200 grams of salt (about two large spoons)
• 2 tablespoons of black pepper,
• 1.5 tablespoons of red hot pepper and
• 50 grams of cognac (can be replaced with any alcoholic drink).
• We take coarse and non-iodized salt for cooking. Its amount can be further adjusted. Use this recipe as a base, but if the meat looks salty, then reduce the amount of this ingredient next time.

Let's go to cooking

1. First, we wash the breasts and remove all films and bones. It is desirable that the fillet is fresh, then you get a very tasty dried chicken breast. Mix all the spices, salt and brandy separately. Alcohol gives meat an unusual flavor and acts as a good preservative.
2. Rub the breast thoroughly with the prepared mixture. It is necessary that the spices soak the meat well, so we rub it in strongly. Then we put the breast in a suitable container and cover it with cling film, which will protect it from chapping.
3. We send the workpiece to a cool place for a day. During this time, it will marinate well and absorb all the aroma of spices. Turn the meat several times a day to distribute the marinade evenly. At the end of the day, we take out the breast and rinse it well.
4. The meat is salted and no extra salt is needed. Then we also wipe it thoroughly with a paper towel, as moisture will also be superfluous. As a result of salting, the meat will become very dense. Then rub the surface with chopped garlic and pepper. We also use paprika to make a beautiful jerky chicken breast.
5. The recipe is not complicated, but it takes a certain amount of time to prepare. We wrap the meat in cheesecloth and send it to the refrigerator for at least 12 hours. But it is better if the breast lays there longer. Then we hang each piece to dry.

Extraordinary flavors

1. As you know, each spice or seasoning gives a dish its own unusual taste and aroma. Let's prepare an appetizing sun-dried breast using a few spices. Take two chicken fillets, 7-8 tablespoons of coarse salt, a small spoonful of juniper, the same amount of black pepper, an asterisk, half an orange, allspice, a pinch of dry fennel, a large spoonful of sugar, bay leaf and a little adjika. We prepare the breast by removing the films and bones. Then we squeeze the juice of half an orange onto it.
2. Grind all the spices in a mortar, and mix salt and sugar in a separate container. Salt should be enough to cover the entire surface of the meat. Take a suitable container and add some spices and salt to the bottom. We spread the chicken breast into it and cover it with spices and salt on top. We leave some of the spices. You can roll a little meat in them, rubbing them into the surface.
3. Now close the bowl with a lid or plastic wrap and leave for a day, or a little longer, for salting. During this time, the salt will absorb all the moisture and make the meat dense. Then we take out the breast from the container and rinse it very thoroughly, rinsing off the salt and spices. Then we dry the meat well. Sprinkle with the remaining spices and rub with dry adjika. Cover the meat with gauze and hang it to dry. Dried chicken breast at home is very aromatic due to the large amount of spices.

Asian food

It's no secret that jerky is one of the main dishes asian food... Here it is prepared with great care and various spices are used. Basturma, or dried chicken breast, is a delicious, appetizing snack.

For you need

• 800 grams of chicken fillet,
• 400 grams of salt
• a few bay leaves and
• allspice peas,
• half a small spoonful of caraway seeds and nutmeg, and
• any spices at your discretion. The more aromatic the spices are, the tastier the dried chicken breast will be.

Preparation

1. The cooking process is similar to the previous recipes. We rub the prepared meat with spices and send it to a cold place for at least a day. Then we remove the remaining salt and rub the breast with spices again.
2. After that, we send the meat to dry. This can be done in several ways. First, just hang it in a ventilated area, covering it with gauze. Secondly, use a special dryer. Thirdly, you can put the meat in an oven with a temperature of 40-60 degrees with the door slightly open. But remember, the meat should be dried, not baked. Cut the finished dish into thin slices and put it on the dish.